Campagne’s less pricey but no less acclaimed sister restaurant Cafe Campagne, located downstairs on Pike Place Market's lovely Post Alley, features classic and very well-prepared French bistro fare, either à la carte or as a three-course prix-fixe, and one of the area's favorite weekend brunches. Dinner menu stalwarts include escargots, country-style pâté, steak frites, trout amandine and sauteed chicken. Brunch specialties include French French toast, cassoulet, omelets and oeufs en meurette (two poached eggs served on garlic croutons with pearl onions, bacon and champignons in a red wine and foie gras sauce, served with pommes frites).
Full bar. Serving lunch Mon-Fri, dinner nightly. Sat–Sun brunch 8 am–4 pm.
Seattle magazine: Best French Food, 2011 readers' poll
"The elegant, softly lit bar offers seating for a coterie of regulars, and ranks as one of our favorite venues when dining alone. ... We recommend the pungent cassoulet; the fragrant, rotisserie-roasted chicken; and the strip steak sauced with garlic and Madeira and paired with frites."
— Gayot
Campagne’s less pricey but no less acclaimed sister restaurant Cafe Campagne, located downstairs on Pike Place Market's lovely Post Alley, features classic and very well-prepared French bistro fare, either à la carte or as a three-course prix-fixe, and one of the area's favorite weekend brunches. Dinner menu stalwarts include escargots, country-style pâté, steak frites, trout amandine and sauteed chicken. Brunch specialties include French French toast, cassoulet, omelets and oeufs en meurette (two poached eggs served on garlic croutons with pearl onions, bacon and champignons in a red wine and foie gras sauce, served with pommes frites).
Full bar. Serving lunch Mon-Fri, dinner nightly. Sat–Sun brunch 8 am–4 pm.
Seattle magazine: Best French Food, 2011 readers' poll
"The elegant, softly lit bar offers seating for a coterie of regulars, and ranks as one of our favorite venues when dining alone. ... We recommend the pungent cassoulet; the fragrant, rotisserie-roasted chicken; and the strip steak sauced with garlic and Madeira and paired with frites."
— Gayot